Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions

Huang, Tzu‐Chi; Chung, Chao-Chin; Wang, Han-Yang; Law, Chung Lim; Chen, Ho‐Hsien

doi:10.1080/07373937.2011.589554

Cited by 40 publications

(22 citation statements)

References 21 publications

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“…Whereas, at moderate US frequency of 40 kHz at three different IR drying temperatures of 60, 70, and 80°C (Figure g–i, respectively), the skeleton structure of the sweet potatoes appeared preserved that may be due to the removal of water produced by sublimation from dried contents and heating of dry matter. Therefore, the texture of the moderate US (40 kHz) dried samples was denser than 20 kHz samples and relatively observed as complete cell structure, which is in accordance with the observations of Huang, Chung, Wang, Law, and Chen () in ginger samples. These results are also in agreement with the findings of Stoilova et al () who found the well retained and fewer damaged microstructures in the IR drying of Chinese ginger.…”

Section: Resultssupporting

confidence: 88%

Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes

Rashid

Jatoi

et al. 2019

J Food Biochem

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The study aims to determine drying of sweet potatoes using multifrequency ultrasound (US) pretreatments (20, 40, and 60 kHz) at three different infrared (IR) drying temperatures (60, 70, and 80°C) and evaluate the phytochemical and textural quality of the dried product. Drying time was significantly decreased in moderate US frequency (40 kHz) at 70°C with the increasing drying temperature. Comparing to the fresh samples, the dried samples showed the highest amount of phytochemical contents. The antioxidant activity of the samples increased especially at 60 kHz and 80°C, while US‐IR treatments shown a positive impact on total carotenoids contents and β‐carotene. For phenolic compounds, Ellagic acid and Rutin were quantified in higher amount while Quercetin‐3‐rhamnoside and Quercetin 3‐β‐D‐glucoside were two new compounds identified for the first time in sweet potatoes. FTIR spectra showed the successful synthesis of OH group and phenolics in samples treated with the US at 20 kHz. Practical applications This study investigated the effects of multifrequency ultrasound with different infrared drying temperatures. The study provides evidence that infrared drying application in synergy with ultrasonic pretreatments can improve drying efficiency and food quality much better than using each method alone. Total phenolic contents and total flavonoid contents remained stable at US 40 kHz and 60°C conditions. The findings showed that moderate ultrasound frequency (40 kHz) at 60°C improved phytochemical properties while antioxidant activities showed better preservation response at 80°C with 60 kHz. In addition, the samples treated with the same US treatment at 40 kHz showed less cell breakage in SEM analysis.

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Section: Resultssupporting

confidence: 88%

Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes

Rashid

Jatoi

et al. 2019

J Food Biochem

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“…In contrast, the 6‐shogaol content of the VMD RGJ significantly increased (0.023 ± 0.000 mg/ml), which might be caused by the transformation of 6‐gingerol to 6‐shogaol motivated by the microwave and high temperature. It was reported that gingerol would be converted to shogaol in ginger at very high temperatures (An et al, ; Huang, Chung, Wang, Law, & Chen, ). For example, 6‐gingerol was transformed to 6‐shogaol and zingerone at 80°C.…”

Section: Resultsmentioning

confidence: 99%

Comparison of the quality of Chinese ginger juice powders prepared by different drying methods

Guo

Yang

Zang

et al. 2019

J Food Process Engineering

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In this study, ginger juice powders (GJPs) were obtained from ginger juice using vacuum drying, spray drying, vacuum microwave drying (VMD), and freeze‐drying (FD). The physical properties (water content, dissolving time, and color), chemical compositions (total volatiles, gingerols and shogaol, total phenolic content [TPC]), antioxidant activity, and aerobic bacteria content of the GJPs/redissolved ginger juice were determined and the effect of the drying processes on ginger juice was evaluated. The result showed that FD was optimal at retaining the color, gingerols, shogaol, and total volatiles of the ginger juice, while both VMD and FD could retain a high yield of TPC and the antioxidant activity of the ginger juice. It was also found that all the drying methods were effective in reducing the total aerobic bacteria of the ginger juice. This study proved that the four drying methods had very different effects on the quality of the ginger juice, among which FD was optimal for processing ginger juice. Practical applications In this study, four processing methods of ginger juice were compared by investigating the physical properties (water content, dissolving time, and color), chemical compositions (total volatiles, gingerols and shogaol, total phenolic content), antioxidant activity, and aerobic bacteria content of the different ginger juice powers prepared. The results will provide new reference for processing ginger.

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“…Gingerols are thermally labile molecules. During a drying process, a higher applied temperature would promote the decomposition and transformation of gingerols (6-gingerol, 8-gingerol and 10gingerol) to shogaols (6-shogaol, 8-shogoal and 10-shagoal) (Huang et al, 2011;Puengphian and Sirichote, 2008). Consequently, the amount of 6-gingerol decreased as the drying temperature increased.…”

Section: Carotenoid Contentmentioning

confidence: 99%

Effect of different drying temperatures on the composition and antioxidant activity of ginger powder

Cherrat¹,

Boulkebache-Makhlouf²,

Zeghichi³

et al. 2020

Ann.UDJG.FoodTechnology

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The influence of drying temperatures ranging from 40° to 100°C on the chemical composition, antioxidant properties and microstructure characteristics of the ginger powders was investigated. The ginger samples dried at 100°C showed a significantly higher amount of polyphenols (24.154 mg EAG/g) and flavonoids (10.564 mg EAG/g) contents. Moreover, the antioxidant activity increased from 73.47% at 40°C to 78.23% at 100°C. The reduction trend of 6-gingerol and βcarotene concentrations was obtained by rising the drying temperatures as indicated by high performance liquid chromatography (HPLC) analysis. In contrast, zingerone and 6-shogoal contents significantly increased at high drying temperatures. A pronounced gelatinization and a more compacted structure was observed in the ginger powders dried at high temperatures (80 and 100°C) as indicated by scanning electron microscopy analysis. These findings offer a better comprehension of the influence of the oven drying process on the functional properties and structure characteristics of the ginger powder, hence allowing the optimization and development of applications in the food and pharmaceutical industries.

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Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions

Cited by 40 publications

References 21 publications

Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes

Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes

Comparison of the quality of Chinese ginger juice powders prepared by different drying methods

Effect of different drying temperatures on the composition and antioxidant activity of ginger powder

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